UNREFINED PURE AND NATURAL MURUMURU BUTTER.
Murumuru butter is the white to yellowish fat obtained from the seeds of the murumuru palm. Murumuru butter contains lauric, myristic, and oleic acids. The fruit contains a white butter that is odorless and tasteless and has the advantage of not becoming rancid easily. The quality of Murumuru butter is similar to the seed fat of the Tucumã palm and coconut palm, but it has the advantage of providing greater consistency because of its melting point (33 C), which is superior to that of the Tucumã palm (30 °C) and coconut palm (22.7 °C). The quality of Murumuru butter makes it possible to mix it with other vegetable butters that have a lower melting point. It can also be used to partially substitute cocoa butter in chocolate, providing a firmer consistency in environments where the temperature is relatively high. Murumuru butter has the great advantage of having a low acidity value (4% to 5%), especially when made from fresh seeds. Murumuru butter was highly valued in Europe and the United States during the 1940s and 1950s, when it served as an ingredient in vegetable creams and soaps. Today, soaps containing Murumuru butter together leave a protective layer on the skin similar to silicone, only it does not clog the pores like silicon. This butter is an amazing treatment for dry and tired skins. In hair products, Murumuru butter helps to maintain curls, while nourishing and strengthening hair roots. Murumuru butter is used in small amounts in shampoos (0.5% to 1%) and formulas for conditioners, creams, soaps, lipsticks and deodorants.
Texture: Soft to very soft
Shelf life: 2 years
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